CaterZen By Restaurant & Catering Systems
until 10:00PM
We smoke with Kiln-Dried Florida Oak, traditional cuts of beef, pork, chicken, house-recipe sausage, turkey, salmon, and fire to smoke all our meats. We work with offset (for in-direct heat), Texas-style, "pits," clean smoke, and long cook times--up to 16hrs.
10-hour smoke, bone-in pork butt, dressed with garlic, apple-cider vinegar, pan jus
Smoked chicken tossed with Alabama BBQ Sauce
Traditional Mexican spicy-flavored pork sausage
Turkey breast with salt and pepper bark smoked to juicy perfection then adding butter to enrich it further!
Turkey breast, salt & pepper bark, oak-smoked, finished with brown butter. Approximately 4-5lbs. Serves 12-15 (1/3lbs per guest)
Malabar black pepper bark, slow smoked for 20 hours, extremely tender with a blend of the lean and marbled portions.
Marinated in our Toasted Guajillo BBQ Sauce
USDA Prime; Malabar black-pepper bark
Toasted guajillo & brown sugar slather
Marinated two days, slow smoked on the morning of your event, served room temperature. Alabama and Red Fox sauces served on the side.
